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Spinach Artichoke Quesadillas [Vegan]

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This recipe will give you the perfect party snack. The wilted spinach and artichoke hearts are sautéed with garlic, tossed in a creamy mixture of vegan cream cheese and mayo, and then grilled between two tortillas. These quesadillas are dangerously addictive and guaranteed to be a hit in any setting you serve them.

Preparation

Heat the olive oil in a pan over medium heat. Add the garlic and sauté it for 1 minute, stirring it frequently. Add the artichoke hearts and 2 cups of baby spinach. Stir them a bit to combine everything and cook them until the spinach begins to wilt.

Add cream cheese, mayo, salt, pepper, and red pepper flakes to pan and stir to them to combine. Heat everything through and set the mixture aside.

Place a large non-stick pan on the stove over medium-high heat. Place 1 tortilla in the pan and fill it with half of the spinach artichoke mixture and an additional 1/2 cup of baby spinach. Make sure to keep the mixture on only half of the tortilla.

Fold tortilla in half and cook it until bottom begins to brown. Flip it and cook it until the other side is browned as well.

Remove from the pan and repeat this with remaining ingredients. Slice them up as you like.

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AUTHOR & RECIPE DETAILS

Simple ingredients, maximum flavor.
My name is Rene and I am the one woman show behind the vegan goodness at This Savory Vegan. My recipes focus on combining simple ingredients to make delicious meals that even meat eaters would drool over. My goal is to show people that eating vegan can be easy, creative and tasty!

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